Honey Soy Chicken With Asian Coleslaw
- 1kg Chicken Nibblets
- 3 TbspHoney
- 6 Tbsp Soy sauce
- Sesame Seeds
- 1 Spring Onion
- 1 Red Capsicum
- 1 Cucumber
- 1/4 Red Cabbage
- 1/4 Green Cabbage
- 1 Carrot
- 1/2 Bunch Coriander
Dressing: 1 garlic clove, knob of ginger, 3 tbsp. rice wine vinegar, juice of 1 lime, 1 tbsp. sweet chili sauce, 1 tbsp. sesame oil.
- Marinate the chicken in the honey and soy sauce and leave overnight if possible, otherwise for at least half an hour. Preheat oven to 180 degrees fan forced, cook chicken for 35- 40 minutes.
- While the chicken is cooking, begin preparing your coleslaw by finely slicing up all the ingredients needed and tossing together in a bowl.
- Once that is finished start combing the ingredients for your dressing. Mince up the ginger and garlic and add the rice wine vinegar, sweet chili sauce, lime, soy sauce and sesame oil.
- Wait until the chicken is cooked and out of the oven to dress your salad. Roughly chop up the coriander and toss through the slaw with the dressing. Garnish the chicken and coleslaw with sesame seeds and serve.